Abstract
The mixed solution (pH 10.0) of ovalbumin and D-glucose (1:3w/w) was heated at 120°C and the developed flavorous compounds were analyzed by gas-chromatography and by combined gas-chromatography-mass-spectrometry. Five compounds, 2methylpyrazine, furfural, 2-acetylfuran, 2-methylfurfural and furfurylalcohol, were identified.
The solution was heated at 70, 100, 120, 150 and 180°C, respectively, and the solution of the two starting materials mixed with 1:0.05, 1:1.5 and 1:3 were heated at 120°C.
The ratio of the five volatile compounds varied with changes of heating temperatures and mixed ratios.
